Cantonese Chicken Chow Mein: A Delicious and Authentic Recipe

Cantonese Chicken Chow Mein is a classic Chinese takeout dish that’s surprisingly easy to make at home. This recipe delivers the authentic flavors you crave, with tender chicken, crisp vegetables, and perfectly stir-fried noodles coated in a savory sauce. Forget ordering in – impress your family and friends with this restaurant-quality chow mein! This recipe provides a detailed guide to creating a fantastic Cantonese Chicken Chow Mein experience in your own kitchen.

## What is Cantonese Chicken Chow Mein?

Cantonese Chicken Chow Mein differs from other chow mein variations primarily in the style of noodles used and the way they’re cooked. Traditionally, it features thin, crispy egg noodles that are pan-fried or deep-fried until golden brown and crunchy. These crispy noodles form the base of the dish, providing a delightful textural contrast to the soft chicken and vegetables. The sauce is also a key element, typically a light and flavorful combination of soy sauce, oyster sauce, sesame oil, and other seasonings that perfectly complement the other ingredients.

While some versions use softer noodles, this recipe focuses on achieving that authentic crispy noodle texture that defines Cantonese Chicken Chow Mein. Don’t be intimidated by the idea of frying noodles – the process is simpler than you might think, and the results are well worth the effort.

## Why This Recipe Works

This recipe is meticulously crafted to ensure an authentic and delicious Cantonese Chicken Chow Mein experience. Here’s why it stands out:

* **Authentic Flavors:** We use a balanced blend of traditional Cantonese sauces and seasonings, ensuring that the dish tastes just like your favorite takeout. The oyster sauce, soy sauce, sesame oil, and white pepper create a complex and umami-rich flavor profile.
* **Crispy Noodles:** The detailed instructions for preparing the noodles guarantee a perfectly crispy base. We provide tips for both pan-frying and deep-frying, allowing you to choose the method that best suits your preferences and equipment.
* **Tender Chicken:** The chicken is marinated in a simple mixture of soy sauce, cornstarch, and ginger, which helps to tenderize it and infuse it with flavor. The stir-frying technique ensures that the chicken is cooked through but remains juicy and succulent.
* **Vibrant Vegetables:** A medley of crisp-tender vegetables, such as bok choy, carrots, and bean sprouts, adds color, texture, and nutritional value to the dish. Feel free to customize the vegetables to your liking.
* **Easy to Follow:** The instructions are clear, concise, and easy to follow, even for beginner cooks. We provide step-by-step guidance and helpful tips to ensure success.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this delicious Cantonese Chicken Chow Mein:

### For the Chicken Marinade:

* **Chicken Breast:** 1 pound, boneless, skinless, cut into bite-sized pieces. Chicken thighs can also be used for a richer flavor.
* **Soy Sauce:** 1 tablespoon. Light soy sauce is preferred.
* **Cornstarch:** 1 tablespoon. This helps to tenderize the chicken and create a silky texture.
* **Ginger:** 1 teaspoon, grated. Fresh ginger adds a warm, aromatic flavor.
* **Sesame Oil:** 1/2 teaspoon. This adds a nutty aroma and flavor.

### For the Chow Mein Noodles:

* **Dried Egg Noodles:** 8 ounces. Look for thin, dried egg noodles specifically labeled for chow mein.
* **Vegetable Oil:** For frying the noodles. Peanut oil or canola oil also work well.

### For the Chow Mein Sauce:

* **Chicken Broth:** 1 cup. Low-sodium chicken broth is recommended.
* **Soy Sauce:** 2 tablespoons. Light soy sauce is preferred.
* **Oyster Sauce:** 2 tablespoons. This adds a rich, savory flavor.
* **Sesame Oil:** 1 tablespoon. This adds a nutty aroma and flavor.
* **Sugar:** 1 teaspoon. Balances the savory flavors.
* **White Pepper:** 1/4 teaspoon. Adds a subtle warmth and depth of flavor.
* **Cornstarch:** 1 tablespoon. For thickening the sauce.
* **Water:** 2 tablespoons. To mix with the cornstarch.

### For the Stir-Fry:

* **Vegetable Oil:** 2 tablespoons. For stir-frying the chicken and vegetables.
* **Garlic:** 2 cloves, minced. Adds a pungent, aromatic flavor.
* **Bok Choy:** 2 cups, chopped. Other leafy greens like gai lan (Chinese broccoli) or napa cabbage can be substituted.
* **Carrot:** 1 medium, thinly sliced. Adds sweetness and color.
* **Bean Sprouts:** 1 cup. Adds a refreshing crunch.
* **Green Onions:** 2, chopped. For garnish.

## Equipment Needed

* **Wok or Large Skillet:** A wok is ideal for stir-frying, but a large skillet will also work.
* **Large Pot or Deep Fryer:** For frying the noodles (if deep-frying).
* **Tongs or Chopsticks:** For tossing the noodles and stir-frying the ingredients.
* **Mixing Bowls:** For marinating the chicken and preparing the sauce.
* **Measuring Cups and Spoons:** For accurate measurements.

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to create your own delicious Cantonese Chicken Chow Mein:

### Step 1: Marinate the Chicken

1. In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, grated ginger, and sesame oil.
2. Mix well to ensure that the chicken is evenly coated.
3. Cover the bowl and refrigerate for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.

### Step 2: Prepare the Chow Mein Noodles

There are two methods for preparing the noodles: pan-frying and deep-frying. Choose the method that best suits your preferences and equipment.

**Method 1: Pan-Frying (Recommended for ease and less oil usage)**

1. Cook the noodles according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended cooking time). They should still be firm to the bite.
2. Drain the noodles well and rinse them under cold water to stop the cooking process.
3. Spread the noodles out on a baking sheet lined with paper towels to dry slightly.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
5. Add the noodles to the skillet in a thin layer. Don’t overcrowd the pan; you may need to work in batches.
6. Press the noodles down with a spatula to create a compact layer. Cook for 3-4 minutes per side, or until golden brown and crispy.
7. Remove the crispy noodles from the skillet and set aside on a plate lined with paper towels to drain excess oil.

**Method 2: Deep-Frying (For extra crispy noodles)**

1. Cook the noodles according to package directions, but slightly undercook them (about 1-2 minutes less than the recommended cooking time). They should still be firm to the bite.
2. Drain the noodles well and rinse them under cold water to stop the cooking process.
3. Spread the noodles out on a baking sheet lined with paper towels to dry thoroughly.
4. Heat at least 3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
5. Carefully add the noodles to the hot oil in small batches. Don’t overcrowd the pot.
6. Fry for 1-2 minutes per side, or until golden brown and crispy.
7. Remove the crispy noodles from the oil using a slotted spoon or tongs and set aside on a plate lined with paper towels to drain excess oil.

### Step 3: Prepare the Chow Mein Sauce

1. In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and white pepper.
2. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
3. Set both bowls aside.

### Step 4: Stir-Fry the Chicken and Vegetables

1. Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
2. Add the marinated chicken and stir-fry for 2-3 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
3. Add the minced garlic to the wok and stir-fry for 30 seconds, or until fragrant.
4. Add the chopped bok choy and sliced carrots to the wok and stir-fry for 2-3 minutes, or until tender-crisp.
5. Add the bean sprouts to the wok and stir-fry for 1 minute, or until slightly softened.
6. Return the cooked chicken to the wok.

### Step 5: Combine and Serve

1. Pour the chow mein sauce into the wok and bring to a simmer.
2. Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce has thickened.
3. Gently toss the chicken and vegetables in the sauce to coat evenly.
4. Place the crispy chow mein noodles on a serving platter.
5. Pour the chicken and vegetable mixture over the noodles.
6. Garnish with chopped green onions.
7. Serve immediately and enjoy!

## Tips for the Best Chow Mein

* **Don’t Overcook the Noodles:** Whether you’re pan-frying or deep-frying, it’s crucial not to overcook the noodles. They should be slightly undercooked before frying, as they will continue to cook in the oil.
* **Dry the Noodles Thoroughly:** After cooking the noodles, make sure to dry them thoroughly before frying. This will help them crisp up properly.
* **Use High Heat:** When stir-frying, use high heat to ensure that the chicken and vegetables cook quickly and evenly. This will also help to create a flavorful crust.
* **Don’t Overcrowd the Wok:** Avoid overcrowding the wok when stir-frying. If necessary, work in batches to ensure that the ingredients cook properly.
* **Adjust the Sauce to Your Liking:** Feel free to adjust the amount of soy sauce, oyster sauce, and sugar in the sauce to suit your taste preferences.
* **Add Other Vegetables:** You can easily customize this recipe by adding other vegetables, such as mushrooms, bell peppers, snow peas, or water chestnuts.
* **Make it Vegetarian:** To make this recipe vegetarian, simply substitute the chicken with tofu or tempeh. You can also use vegetable broth instead of chicken broth.
* **Serve Immediately:** Chow mein is best served immediately, as the noodles will start to soften over time.

## Variations and Substitutions

This Cantonese Chicken Chow Mein recipe is incredibly versatile. Here are a few variations and substitutions you can try:

* **Shrimp Chow Mein:** Substitute the chicken with shrimp for a seafood twist. Marinate the shrimp in the same way as the chicken.
* **Beef Chow Mein:** Use thinly sliced beef steak instead of chicken. Marinate the beef for at least 30 minutes to tenderize it.
* **Pork Chow Mein:** Use thinly sliced pork loin or shoulder instead of chicken. Marinate the pork for at least 30 minutes.
* **Vegetarian Chow Mein:** Substitute the chicken with tofu, tempeh, or extra vegetables. Use vegetable broth instead of chicken broth.
* **Spicy Chow Mein:** Add a pinch of red pepper flakes or a dash of chili oil to the sauce for a spicy kick.
* **Different Noodles:** While traditional Cantonese Chow Mein uses crispy egg noodles, you can experiment with other types of noodles, such as lo mein noodles or rice noodles.
* **Different Vegetables:** Feel free to substitute the vegetables in this recipe with your favorites. Some popular choices include broccoli, snap peas, water chestnuts, and bamboo shoots.
* **Gluten-Free Chow Mein:** Use gluten-free soy sauce and gluten-free noodles to make this recipe gluten-free. Tamari is a good substitute for soy sauce.

## Serving Suggestions

Cantonese Chicken Chow Mein is a complete meal in itself, but it also pairs well with other Chinese dishes. Here are a few serving suggestions:

* **Egg Rolls or Spring Rolls:** Serve with crispy egg rolls or spring rolls for a classic Chinese appetizer.
* **Dumplings:** Pair with steamed or pan-fried dumplings for a satisfying meal.
* **Soup:** Serve with a light soup, such as wonton soup or egg drop soup, to complement the chow mein.
* **Stir-Fried Vegetables:** Add a side of stir-fried vegetables, such as broccoli or bok choy, for a more balanced meal.
* **Sweet and Sour Sauce:** Serve with a side of sweet and sour sauce for dipping.

## Storage and Reheating Instructions

* **Storage:** Leftover Cantonese Chicken Chow Mein can be stored in an airtight container in the refrigerator for up to 3 days. However, the crispy noodles will soften over time.
* **Reheating:** To reheat, you can microwave the chow mein for a few minutes, but the noodles will not be crispy. For best results, reheat the chicken and vegetables in a skillet over medium heat, and then add the reheated noodles just before serving. You can also try pan-frying the noodles again to crisp them up.

## Cantonese Chicken Chow Mein Recipe

Here’s a printable version of the recipe for your convenience:

**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Serves:** 4-6

### Ingredients:

**For the Chicken Marinade:**

* 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
* 1 tablespoon soy sauce
* 1 tablespoon cornstarch
* 1 teaspoon grated ginger
* 1/2 teaspoon sesame oil

**For the Chow Mein Noodles:**

* 8 ounces dried egg noodles (for chow mein)
* Vegetable oil, for frying

**For the Chow Mein Sauce:**

* 1 cup chicken broth
* 2 tablespoons soy sauce
* 2 tablespoons oyster sauce
* 1 tablespoon sesame oil
* 1 teaspoon sugar
* 1/4 teaspoon white pepper
* 1 tablespoon cornstarch
* 2 tablespoons water

**For the Stir-Fry:**

* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 2 cups chopped bok choy
* 1 medium carrot, thinly sliced
* 1 cup bean sprouts
* 2 green onions, chopped, for garnish

### Instructions:

1. **Marinate the Chicken:** In a medium bowl, combine the chicken, soy sauce, cornstarch, ginger, and sesame oil. Mix well, cover, and refrigerate for 15-30 minutes.
2. **Prepare the Noodles:** Cook the noodles according to package directions, slightly undercooked. Drain and rinse. Dry thoroughly. Pan-fry or deep-fry until crispy and golden brown. Set aside.
3. **Prepare the Sauce:** In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. In a separate bowl, whisk cornstarch and water.
4. **Stir-Fry:** Heat oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked. Remove and set aside. Add garlic and stir-fry until fragrant. Add bok choy and carrots, stir-fry until tender-crisp. Add bean sprouts, stir-fry briefly. Return chicken to the wok.
5. **Combine:** Pour sauce into the wok, bring to a simmer. Stir in cornstarch slurry and cook until thickened. Toss chicken and vegetables in the sauce.
6. **Serve:** Place crispy noodles on a platter. Pour chicken and vegetable mixture over the noodles. Garnish with green onions. Serve immediately.

## Nutrition Information (Approximate)

* Calories: Approximately 450-550 per serving (depending on portion size and ingredients)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 40-50 grams

**Disclaimer:** *Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.*